Earthy buckwheat is a perfect flavor match for wild mushrooms. And like quinoa, soy, and chia seeds—all of which tend to hog the non-meat protein spotlight—buckwheat is a complete protein, meaning it’s got the nine essential amino acids our bodies can’t make on their own. Oyster mushrooms happen to be another solid source of plant protein, and we love their meaty and velvety texture and how crispy the edges get when seared. What better way to top off a bowl of creamy buckwheat “risotto”?
This recipe has very little in common with a traditional risotto, but it’s every bit as satisfying and requires way less standing and stirring than a rice-based dish. We used a combo of oyster, shiitake, and trumpet mushrooms, but you could make this with whatever fungi you find at the store—where you should look for raw buckwheat groats, like these from Eden Foods as opposed to ones labeled “roasted” or “toasted” like this kasha.
Wild Mushroom and Buckwheat Risotto
Yield: 4 servings
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 10 ounces wild mushrooms, like oyster, shiitake, and/or king trumpet, cut into large pieces
- 1 teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 large shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped sage, rosemary, or thyme
- 1 ⅓ cups buckwheat, rinsed
- ½ cup white wine
- 2 ½ cups low-sodium vegetable broth
- 3 ounces plant-based cream cheese
- 4 ounces Tuscan or curly kale, stemmed, leaves roughly chopped (about ⅓ bunch)
- ¼ cup nutritional yeast
- Chopped fresh dill, for serving
Procedure:
- Heat 2 tablespoons of olive oil in a Dutch oven or large, deep skillet over medium heat. Arrange mushrooms in a single layer and cook, undisturbed, until the bottom side is golden brown, about 3 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper and continue to cook, tossing often, until golden brown all over, about 5 minutes.
- Add remaining 1 tablespoon of olive oil. Add the shallot and ¼ teaspoon of salt and sauté, stirring occasionally, until softened, about 5 minutes. Stir in garlic, chopped herbs, and buckwheat and toast for 1 minute.
- Add the wine to deglaze the skillet and let simmer until mostly evaporated, 2 to 3 minutes. Add the stock and remaining ¼ teaspoon salt. Bring to a boil, then simmer gently, stirring occasionally, until buckwheat is tender and most of the stock has been absorbed, about 15 to 20 minutes.
- Stir in cream cheese, kale, and nutritional yeast. Divide into 4 bowls and garnish with chopped dill.
Notes and Substitutions:
- If you don’t have wine or want to avoid alcohol, use more broth or water with a splash of sherry vinegar or white wine vinegar.
